DRY PRODUCT TO BE REDUCED BY AQUEOUS LIQUIDS AND METHOD FOR PRODUCING THE SAME

摘要

FIELD: food-processing industry. ^ SUBSTANCE: dry product is produced from fruit or vegetable concentrates with addition of starch and may be reduced by means of cold or hot liquids for obtaining of fruit or vegetable flesh. Method involves roll drying of fruit and/or vegetable concentrates including starch; grinding dried concentrates for producing of flakes; providing flake agglomeration for obtaining of agglomerates by dispersion of fruit and/or vegetable concentrates; processing resultant agglomerate with vapors at elevated temperature or drying under tender conditions; subjecting to thermal processing for achieving of needed residual moisture content. ^ EFFECT: improved quality of product reduced by aqueous liquid and provision for keeping natural properties of fruit and vegetable in reduced dry product. ^ 11 cl, 4 ex